All courses are 4 credits unless otherwise indicated.

Semester I

The role of nutrition in the treatment of acute and chronic disease will be the focus of the course. The course will begin with an introduction to understanding nutritional assessment, body composition and energy expenditure methodology and the use of these methods in clinical practice. Current research pertinent to the nutritional interventions in the treatment of disease will be discussed. The student is expected to integrate basic knowledge of physiology, biochemistry, and metabolism in the application of nutritional therapy and review of the current literature. 4 credits, 2nd semester (Credits: 4)

This course examines epidemiologic methods for investigating the role of diet in long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. The methodological issues covered include epidemiologic study design; dietary and nutritional status assessment; issues of bias, confounding, effect modification and measurement error; and interpretation of research findings including an understanding of statistical modeling. Students participate weekly in critical reviews of published research. Students completing this course will understand the principles of epidemiology and will be able to apply them as they read the scientific literature and participate in nutrition-related research. (Credits: 4)

A review of metabolism as the basis for understanding human nutritional requirements. Metabolism of carbohydrate, protein, and fat, as well as the regulation of these processes during various physiologic states are examined. Application of these principles to current topics in both normal and therapeutic nutrition is discussed. (Credits: 4)

This course meets the biostatistics core course requirement for all degrees and concentrations at SPH. The course replaces BS701 and BS703. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analaysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. This course gives students the skills to perform, present, and interpret basic statistical analyses using the R statistical package. (Credits: 3)

Semester II

Focuses on the etiology of major nutrition problems in the U.S. population and the role of the diet in disease prevention and treatment. Included are nutrition issues facing at-risk populations within our society, including pregnant and lactating women, infants and children, and the elderly. The role of diet in the development/prevention of cardiac disease, cancer, osteoporosis, and other chronic diseases is discussed. Students are expected to integrate a knowledge of normal physiologic changes, biochemistry, pathophysiology, metabolism, and nutrient requirements throughout the life cycle with recent advances in the field of nutrition. (Credits: 4)

This course teaches students to prepare a mock National Institutes of Health (NIH) research grant proposal that would be used to compete for research funding. Students are challenged to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of personal interest. Course competencies include formulation of a testable research hypothesis and selection of an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills, and introduces them to budget planning and ethical issues related to research involving human subjects. (Credits: 2)

Structured clinical learning experience for graduate nutrition students. Placement sites include in- and outpatient facilities, adult and pediatric hospitals, public health agencies, private agencies, newsletter agencies, and long-term care facilities. Variable credit, either semester (Credits: Var)

Graduate elective (7–8 credits)